Gluten-Free, Dairy-Free Country Potato Soup



Satisfying, chunky and creamy-rich, this allergy-friendly soup warms you up as the weather grows colder. For hearty chowder, add your favorite ingredients—corn, sautéed mushrooms, onions, cubed gluten-free ham, dairy-free cheese, cubed tofu (if tolerated), peppers, etc. For added flavor and nutrients, boil the potatoes in homemade stock instead of water; use this liquid to thin the soup to desired consistency.

2 pounds potatoes, peeled and cubed (4-5 potatoes)
1-2 tablespoons gluten-free chicken or vegan
    soup base*
½-1 cup light whipping cream or milk or dairy-free
    milk of choice (coconut, soy, rice)
Chopped parsley, cilantro, dill fronds or chives, for garnish, optional

1. Place potatoes in a large pot and add just enough water to cover. Boil potatoes just until soft.

2. Drain ½ to ¾ of the potato water and reserve. Use this liquid later to thin soup if it’s too thick.

3. Remove a little more than half the potatoes and place in a separate bowl. Put a small amount of these potatoes in a blender, along with enough whipping cream or dairy-free milk to blend just until potatoes are creamed. They will be thick.

4. Add creamed potatoes back into remaining potatoes and water in pot and stir.

5. Repeat until all potatoes in the separate bowl have been creamed and folded back into pot. You should have some potato chunks in your creamed potatoes. 

6. Add soup base, a heaping tablespoon at a time, and stir until dissolved. Taste after each addition. Repeat as necessary until you achieve the taste you desire. 

7. Simmer soup for a little while on low heat, being careful not to burn. Soup will thicken as it simmers. If soup is too thick, add reserved potato water or additional cream or dairy-free milk of choice. Serve hot, topped with garnish of choice.

Each serving contains 287 calories, 9g total fat, 6g saturated fat, 0g trans fat, 33 mg cholesterol, 143mg sodium, 47g total carbohydrates, 4g fiber, 4g protein.

*TIP Gluten-free soup base, a concentrated flavoring compound, is available from Redi-Base (“Reserve Collection” bases),

Recipe adapted from a family recipe by Living Without’s test kitchen.


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